FRL 18-01 (Restaurant)

2009 FOOD CODE ADOPTION•NEW HEALTH CARE LAW

O F F I C I A L P U B L I C AT I O N O F T H E F LO R I DA R E S TA U R A N T & LO D G I N G A S S O C I AT I O N

Joe’s Stone Crab

2013 Restauratuer of the Year

Mobile Ordering has never been easier...

More Sales, Faster Service More Satisfied Customers.

In a single transaction, you can take an order, pay and print a receipt on the spot.

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For more information visit us on the web www.abacuspos.com or call 800-665-9222

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restaurant

CONTENTS

FEBRUARY/MARCH 2013 • WWW.RESTAURANTANDLODGING.COM

10 Joe’s Stone Crab

From humble beginnings to full-fledged legend, Joe’s Stone Crab – turning 100 this year – is FRLA’s 2013 Restaurateur of the Year and Hall of Fame winner.

13 Supplier of the Year Al Gardner

Al’s devotion to the foodservice industry over the past 35 years, as well as his commitment to FRLA make him the perfect recipient of the FRLA 2013 Supplier of the Year.

15 2009 FDA Food Code

Do you know the new requirements? While there are many new requirements, here are a few of the highlights to know.

DEPARTMENTS 5 6 8 14 14 15 16 17 18 19 20 22

From the Chairman’s Desk Affordable Care Act: Get Tuned In Now FRLA News Reiss Takes the Reigns at FRLA Winter Board Meeting Big 8 Allergens Poster Order Form Do You Understand Food Allergies?

Top Trends Culinary Themes and Preparation Methods A La Carte Restaurant.org Gets a Facelift Food Safety CDC Reports Decline in Foodborne Illness Outbreaks Training Why Regulatory Compliance Services?

Member Benefit CHD Expert Database; Cool Apps Compliance Posters Order Your Compliance Poster Package Today Savory Scenes Manatee Tech Institute Culinary Arts Business Partnership Membership 2013 Regional Directors’ Territories SafeStaff Food Manager Training & Testing Schedule

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250+ State Associations

F lo R i dA R EstAU R A n t & lo d g i n g A s so Ci At i o n

F RoM T H E C H A I R M A n ’ S dE SK

Affordable Care Act

Get Tuned In Now, Changes are Coming

I

t’s a great time to be an FRLA member. There are many reasons to join FRLA, but currently one of the most compelling reasons “why” involves the new regulations with the Affordable Care Act. The FRLA is working with the NRA and AH&LA to ensure our membership has the most accurate and up-to-date information on how to meet the deadlines established in this new law.

As a member, you receive: • Access to regional workshops with Federal, State, and local representatives to answer questions on how to comply with ACA • Opportunities to participate in National webiAndy Reiss nars with experts on health care and the new reform law • Resources and websites on the health care law for you to use to keep yourself educated on how it will affect you as a business owner.

• A place to go for un-biased information – FRLA is the “go-to” place for you to speak with someone on your side – speaking from the industry/for the industry. Call us and if we can’t answer your questions, we’ll direct you to the person who can.

This is not something you should take lightly. Make no mistake there are

significant rules regarding documentation and notification required by law which were to begin March 1st for all employers – large and small. This deadline has been extended until later this year.

As your Chairman, I feel strongly that NOW is the time to get tuned into the Affordable Care Act. For a list of workshops that are going on in your backyard, please visit www.FRLA.org and search “workshops.”

Or, call Dan and the membership team to find out more at 888-372-9119.

Good luck and we hope to see you at one of these events soon.

– ANDy REISS 2013 Chairman of the Board Florida Restaurant and Lodging Association

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Reiss

takes the

Reigns 2013 FRLA Executive Committee Installed at Winter Board Meeting The Annual FRLA Winter Board Meeting was held at the beautiful Fontainebleau Resort in Miami Beach the first week of January 2013. Not only was there a business meeting, but the Installation Gala and Awards Ceremony was also held the evening of January 3, 2013.

FRLA’s 2013 Executive Committee was sworn in during that event. They are: Chairman, Andrew Reiss, Andrew’s Capital Grill & Bar; Chairman-Elect, Jim McManemon, The Ritz-Carlton, Amelia Island; Secretary-Treasurer, Matt Halme, Bloomin’ Brands, Inc., Tampa; Dave Hadelman, La Cima Restaurants, LLC, Winter Springs; Gregg Nicklaus, Sirata Beach Resort, St. Petersburg Beach; Kevin Speidel, Hilton Worldwide, Ft. Lauderdale; and Immediate Past Chair, Bruce Craul, Legendary, Inc., Destin.

2013 FRLA Executive Committee (below), Gregg Nicklaus, Dave Hadelman, Kevin Spiedel, Jim McManemon, and Andy Reiss (Not pictured, Matt Halme).

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2013 FRLA Chairman Andrew Reiss (center) and his family.

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2012 Chairman Bruce Craul (right), Legendary, swears in 2013 FRLA Chairman, Andrew Reiss.

FRLA’s Richard Turner and Florida Lt. Governor Jennifer Carroll take part in the FRLA Installation Gala.

In attendance at the Gala were (above, left to right): Adam Babbington, Sen. Abruzzo, Rep. Jose Diaz and FRLA President and CEO, Carol Dover.

FRLA Winter Board Meeting Sponsor, Infinite Energy’s Representatives (left), looking great for the Gala! w w w.Res t au ra n t A nd Lodgi ng.com

Rep. Jose Diaz and Candace Barnes, Universal.

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ALLERGEN AWARENESS POSTER DO YOU UNDERSTAND FOOD ALLERGIES?

It is important for food employees to be trained in food allergen awareness and is required as part of the 2011 update to the 2009 FDA Model Food Code. This includes employees knowing the most common food allergens, how to prevent cross contact of food allergens during preparation and service and how to respond when a customer experiences an allergic reaction to food while dining in your establishment.

ORDER YOUR POSTERS TODAY! FRLA MEMBER: $18

NON-MEMBER: $24 This 18” x 24” laminated poster is an excellent visual reminder to food employees to always take appropriate steps when preparing and serving meals that contain common food allergens.

To order: 1) Complete form legibly. We are unable to ship to PO Boxes. 2) Mail the completed form and payment to: SafeStaff, PO Box 1779, Tallahassee, FL 32302-1779, or fax to 850-224-2871, or call 866-372-7233 to place your order by phone. FRLA Member: $18; Non-Member: $24 First Name ____________________________

Last Name __________________________________

Business Name_______________________________________________________________________ Is your business an FRLA member? ❏ Yes ❏ No ❏ Please contact me about FRLA membership

Business Address _____________________________________________________________________ City: __________________________________

State: _____ ZIP Code: _______________________

Business Phone (_____) ________________ Alternate Phone: (____) _______________________ 8 F EB RUA RY/ M A RCH 2013 Email _______________________________________________________________________________

Method of Payment: ❏ VISA ❏ MC ❏ Discover ❏ AMEX ❏ MoneyOrder ❏ Check # ________________________ Account Number: _______________________________________ Expiration Date: _______________ CSV#: ______________ Name_________________________________________________ (Name as it appears on Card)

SUBTOTAL $ __________ Tax S&H (1-2)

$ __________ 12.00 $ __________

Signature______________________________________________ F lo R i dA R EstAU R A n t &TOTAL lo d g i n g A$s__________ so Ci At i o n FRLA Staff:

______________________________________________

2 013 F R L A W I n T E R B oA R d M E E T I nG

Miami Chapter of FRLA Installation by Chairman Andrew Reiss (at podium).

John Horne, E & T Committee Chair, Christy Crump, RCS, and Geoff Luebkemann, FRLA, at the E & T Committee Meeting.

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Representatives from Winter Board Meeting Sponsor, Coke, are (above, left to right) Michael Roch, Hillary Stormant and Harry Price.

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2013 RESTAURATEUR of the Year / HALL OF FAME AWARD

Joe’s

Stone Crab

J

oe’s Stone Crab is celebrating 100 years in 2013 and to top that off, the Florida Restaurant and Lodging Association named the iconic restaurant as its 2013 Restaurant of the Year. Jo Ann Weiss Bass and Stephen Sawitz of Joe’s Stone Crab were on hand at FRLA’s Winter Board Meeting in January 2013 to receive this prestigious FRLA Hall of Fame Award.

This award is a “…testimony to our staff and to the culture of Joe’s and to the commitment to our customers, each other and our community….” according to Stephen Sawitz, C.O.O of Joe’s Stone Crab. “It is a PROFILE by Susie McKinley huge honor.”

Joe’s started as a fishing shack, then a lunch counter on Miami Beach and has grown into what it is today: a destination restaurant, a take away shop / market and Joe’s Goes Direct, a program for the restaurant which ships stone crabs and other favorites from Joe’s around the country. Joe’s food is traditionally simple: stone crabs with butter or mustard sauce, hash brown potatoes, cole slaw, wedge salad, creamed spinach, key lime pie. Menu items have, of course, expanded, but many guests don’t stray too far from tradition. However, Joe’s offers a variety of appetizers, soups and salads, seafood, steaks, sides and desserts.

The business is like a big family. In fact it is run by the family. There are at least three generations of the Weiss family working at Joe’s currently. In addition to family members, Joe’s is known for its extended family, the employees. Joe’s has 380 employees on staff and some employees have worked for Joe’s more than 40 plus years.

Joe’s treats employees like family and provides many generous benefits to those folks lucky enough to work for the organization. Many say the secret to the success of Joe’s is “the family touch” that is apparent in everything that the business does.

For more information about Joe’s, be sure to visit the restaurant or visit their website, www.joesstonecrab.com.

To see the awards ceremony, visit FRLA’s YouTube page FRLA Chair Andrew Reiss Giving Restaurateur of the Year Award to Jo Ann Weiss, at http://www.youtube.com/user/FRLAnews.

Joe’s Stone Crab

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1913

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JoE WEiSS opENS LUNCh CoUNTER oN MiAMi BEACh

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JoE AND JENNiE WEiSS BoUGhT A BUNGALoW oN BiSCAYNE STREET AND SETUp SEVEN oR EiGhT TABLES

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DiSCoVERY of SToNE CRABS AS A popULAR MENU iTEM

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JoE’S TAKE AWAY ESTABLiShED. ALoNG WiTh TAKE AWAY, SToNE CRABS, LLC, ThE WhoLESALE BRANCh of ThE BUSiNESS.

TODAY

fiVE GENERATioNS of ThE WEiSS fAMiLY hAVE BEEN pART of JoE’S

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2013 FRLA Supplier of the Year

Al Gardner A&L Associates

A

lvin (Al) L. Gardner’s devotion to the industry and commitment to the FRLA is impressive. As President and Founder of A & L Associates, Al has more than 35 years of progressively responsible experience in the hospitality industry including management and consulting, as well as marketing and operations.

A & L Associates was founded in 1983 in Dallas, Texas and has enjoyed 20 successful years of management and ownership in the hospitality industry. A second office was opened in Greensboro, N. C. in 1989, and the Orlando office was established in 1992. A & L Associates provides essential services to hospitality clients such as secret shopper, business planning, market research and hospitality management consulting.

The business has grown into a professional management-con-

Al accepts award from FRLA’s Carol Dover.

sulting firm that serves clients throughout the United States, Europe and Asia. Clients include restaurants, lounges and nightclubs, hotels, retailers, theme parks, transportation companies, and golf courses. Big names and small, you would know every one of them on the list. Serving this true cross section of our industry, A&L Associates prow w w.Res t au ra n t A nd Lodgi ng.com

vides guidance, feedback and vital information to help build businesses and focus them on better serving their guests.

Al joined the FRLA in 1992 as an allied member through A & L Associates and has maintained his membership since then. Changing from Allied member to Restaurateur as his business and partnerships changed, Al has been able to serve the organization in a number of different capacities.

At the local level, Al became a board member of the Central Florida Chapter shortly after joining the organization. Al continued to step up his participation as a Board Member to Vice President and ultimately President of the Central Florida’s Chapter of the FRLA in 1999.

Al is still active in the local chapter. In addition to holding progressively larger offices he has chaired projects including the NRA/FRLA Bob Leonard Golf Classic, the Orlando Food and Wine Festival, the Texas Hold’em Tournament and Lobby Day for the chapter. Al is also the recipient of the Central Florida chapter’s prestigious President’s Lifetime Achievement Award.

Al has worked on many projects for the Central Florida

Al Gardner

Chapter. Its success, organization and consistency from year to year, as stand out chapter of FRLA, are due in a large part to Al’s guidance. He embraces new ideas and practices while at the same time questioning why and how, making the organization take pause and think as it moves forward to new levels of greatness.

Al joined the State Board in 1994 as a restaurant member and has served as chairman of the Member Activities and Chapter’s Presidents Committee. He was also one of the founding members

of the NRA/FRLA Celebrity Golf Tournament, now the NRA/ FRLA Bob Leonard Golf Classic, helping it transition from a local chapter event to the premier national event that it has become.

Additionally, Al has served two terms as Chairman of the FRLA Allied Member Council.

Congratulations Al and A & L Associates on being named the 2013 FRLA Supplier of the Year!

Be sure to watch Al’s gracious acceptance of this Hall of Fame award at www.facebook.com/ FRLAnews.

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A L A C A RT E

Top Trends For 2013 Culinary Themes 1. Environmental sustainability 2. Children’s nutrition 3. Hyper-local sourcing (e.g., restaurant gardens) 4. Gluten-free cuisine 5. Health/nutrition

Preparation Methods 1.

2.

3.

4.

5.

Fermenting Pickling Sous vide Liquid nitrogen chilling / freezing Smoking

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Restaurant.org Redesigned NRA Site Requires New Login ID

T

he grand re-opening of the Restaurant.org website is coming soon. The newly designed site will provide you with a more efficient and intuitive way to access the content and resources you’ve come to rely on from the National Restaurant Association. They are also introducing a new feature – Manage My Restaurant. This new and exciting section will include resources and tools to help our members successfully manage their business. The new website features: • Easier Navigation: It’s streamlined, intuitive and easy-to-use, and will significantly improve your ability to access the content and resources that are most relevant to you.

• Enriched Content: Timely, informative content is now at your fingertips and is organized the way restaurants are run • Smarter Design: A fresh, new look…and simplified interface that provides plenty of ways for you to find the information you need

Attention FRLA Restaurant Members (Login Changes: New NRA ID needed):

your NRA ID numbers no longer allow access to the NRA website. Go to the NRA website (www.restaurant.org) and click “Login” then click on “Create a new account.” Create your new account with your information. Maintain this new password to access the “members only” information on the NRA site and to sign up for NRA webinars.

F lo r i da R estaura n t & Lo d g i n g A s so ci at i o n

Fo od S A F E T Y

CDC Reports Decline in Foodborne Illness Outbreaks

While there are many new requirements with the adoption of the 2009 US fDA food Code, the following are highlights of florida’s new food code

Do You Know the New Food Code Requirements?

• •

•

•

•

• • •

Food allergen awareness training is now required of food employees.

Cut leafy greens and cut tomatoes have been added to the list of temperature control for safety (TCS) food. The definition of temperature control for safety (TCS) food has been expanded.

The expanded definition also allows for consideration of multiple factors that can influence whether a food is temperature control for safety.

Freezer storage requirements have been revised for commercially-processed and packaged food.

Mechanically-tenderized meats have been added to foods that must be cooked to an internal temperature of 155ºF for 15 seconds.

Non-continuous cooking requirements have been implemented for animal food that is partially cooked and then cooked later to finish. undercooked food shall not be offered on a children’s menu.

New pre-set tableware requirements have been recommended.

Chlorine and iodine sanitizing solution standards have been revised. Chlorine

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•

•

•

•

•

standards have been assigned a range of effectiveness, and iodine standards have been given a temperature revision.

Revised employee health provisions, including the responsibilities of the person in charge, basis for excluding and restricting employees, and the rationale for reinstating excluded or restricted employees.

Date marking exemptions have been expanded for specific foods (e.g., hard and semi-soft cheeses, preserved fish, cultured dairy products, and commercially prepared and packaged deli salads) due to evidence that these foods do not pose a high risk for a specific type of foodborne illness bacteria, Listeria monocytogenes.

New recommendations for disposal of mop water or similar waste have been provided.

This waste may not be discarded in a toilet or urinal.

New risk designations have been assigned by regulators (DBPR) to better identify food establishment conditions.

A three-tiered system replaces the designations of “critical” or “non-critical” violations. The Division will use “High Priority,” “Intermediate” and “Basic.”

Recently the Centers for Disease Control reported its “Surveillance for Foodborne Disease Outbreaks– united States 2009-2010.” This report, collects “…data on foodborne disease outbreaks submitted by all states, the District of Columbia, and Puerto Rico through CDC’s Foodborne Disease Outbreak Surveillance System….”

This Report is reflecting that the “…the number of foodborne disease outbreaks reported in 2009 and 2010 declined 32% compared with the mean of the preceding 5 years….”

The CDC reported that there were 29,444 illnesses, 1,184 hospitalizations, and 23 deaths during 2009 and 2010. It appears as though the sharp decline was in the number of norovirus outbreaks.

The CDC credits the new NORS [the new National Outbreak Reporting System], which gathers electronic reporting of nonfoodborne norovirus outbreaks, for providing a more precise classification of outbreaks which were previously reported as foodborne, resulting in fewer reports of foodborne norovirus outbreaks.

No matter how you read it, foodborne illnesses, outbreaks, hospitalizations and other complications resulting from foodborne illness are down significantly.

To read the report or an executive summary go to www.cdc.gov/ mmwr/preview.

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T R A I n I nG

Why Regulatory Compliance Services?

Experts to Protect Your Business

By RICK KENNA

F

lorida imposes numerous mandates on the hospitality industry.

Laws governing food safety, sanitation and alcohol compliance training, as defined in the Florida Responsible Vendor Act, protect the public from potentially dangerous and harmful practices.

While these requirements are necessary and beneficial, compliance can be costly. Payroll expenses and material costs to implement the programs can have a negative impact on the

bottom line. State law allows these training programs to be administered “in-house” as long as specific guidelines are followed.

So why should businesses, faced with the costs mentioned above, consider the additional expense of retaining Regulatory Compliance Services (RCS) to administer these programs?

The answer is in the RCS company motto – “Protecting your Business is our Business.”

Experts agree that partnering with a third-party provider to execute risk management pays huge dividends.

Sued for Slip & Fall?

Don’t just settle… FIGHT BACK! HIRE THE FLORIDA DEFENDERS TODAY!

RCS has long been recognized as the leader in providing Responsible Vendor and Food Safety training. Founded in 1984 and acquired by the Florida Restaurant & Lodging Association in 2007, RCS has assisted clients in protecting their businesses for nearly 30 years.

Clients receive a level of service and have access to a staff of regulatory experts not available elsewhere.

Quality Training

RCS trainers are subject matter experts with refined presentation skills. When training content is thorough, consistent, and presented in a professional and effective manner, it results in better trained, more knowledgeable employees.

Our programs meet all state regulatory requirements, and our SafeStaff® Basic Food Safety Program is the state’s official designated provider for food safety training.

Help When You Need It

DALE R. HIGHTOWER

TERRA D. WILHELM

CHRISTOPHER STRATTON

When our clients are confronted with regulatory or legal issues, RCS experts advise and assist, which leads to successful resolution. RCS is uniquely qualified to offer the highest level of assistance in administrative citations and lawsuits.

An Ounce of Prevention...

LEE A. KANTOR

DANIEL M. NOVIGROD

Defending Florida Hotels & Restaurants Since 1983 Miami-Dade Ft. Lauderdale The Keys 4770 Biscayne Blvd. Suite 1200 Miami, FL 33137 305.539.0909 Fax 305.530.0661

Orlando Tallahassee Jacksonville 7380 Sand Lake Road Suite 395 Orlando, FL 32819 407.352.4240 Fax 407.352.4201

Palm Beach Martin St. Lucie 330 Clematis Street Suite 201 West Palm Beach FL 33401 561.833.2022 Fax 561.833.2140

St. Petersburg Tampa Ft. Myers 200 Central Avenue Suite 450 St. Petersburg, FL 33701 727.209.1373 Fax 727.209.1383

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RCS monitors regulatory requirements. We apprise clients of laws and guideline changes, so non-compliance problems can be avoided.

Clients enjoy on-going consultative relationships with personal RCS representatives allowing them to get complete and accurate guidance in regulatory matters.

In a business climate strictly regulated and aggressively litigious, partnership with Regulatory Compliance Services constitutes good business practice. For information on how RCS can help protect your business, visit www. regcomplianceusa.com or call 800-537-9863.

Remember, “Protecting your Business Is our Business.”

Rick Kenna is Director of Business Development for RCS. F lo R i dA R EstAU R A n t & lo d g i n g A s so Ci At i o n

M E M BE R BE n E F I T

CHD Expert Database Beginning February 2013, FRLA Allied members will receive a free 60-day trial of CHD Expert Database. Members will be able to look up detailed data on the more than 52,000 licensed foodservice operations in the state of Florida. Data includes average check amount, number of employees, years in business, etc. This is a valuable new member benefit will help our industry partners identify key accounts to work with in 2013. For information about CHD Expert Database visit www.CHD-expert.com/landingpagefrla/.

DIGITAL SCRATCHCARD

FrontFlip

Front Flip is a customer loyalty program that engages customers with an app available for Android or iPhone.

Scan the “Flip Code” at a business to win prizes immediately. Customers can win gifts through the mobile app and a “Digital Scratchcard” is even available for guests to win instant prizes!

Visit www.frontflip.com or call 855-730-1830 for more on how to grow your business with this cool app!

See Emeril’s Florida A new TV show has come to the Cooking Channel! Emeril’s Florida will be shown on Sundays at 10:30 a.m. EST, again Mondays at 9:30 a.m. EST and Thursdays at 11:30 a.m. EST for the next six months. It is a 13-episode series highlighting the Sunshine State through the eyes of Emeril on location - highlighting the many awesome aspects of Florida from agriculture, to fishing, historic sites, the university of Florida and Florida State university rivalry and many more! All of these topics have one thing in common on Emeril’s Florida; they all contribute to a fantastic cuisine.

Cooking is what Emeril does, and he uses Florida’s unique settings, gorgeous cities, cultural mix, and Florida’s bountiful seafood and agricultural commodities in the series. Throughout the series, Emeril will be visiting Florida’s top restaurants and resorts. He will also prepare some of his favorite recipes which often will feature some of the best seafood Florida has to offer.

“Chef Emeril serves as an extraordinary tour guide in showcasing the tastes of Florida,” said Carol Dover, President and CEO of the Florida Restaurant and Lodging Association. “We hope that as viewers take a virtual trip throughout Florida, they will be inspired to visit and experience our incredible restaurants firsthand.”

If you want to watch anything you’ve missed, visit http://www.frla.org/ emerilsflorida Relax. Have some fun! Enjoy the show! w w w.Res t au ra n t A nd lodgi ng.com

South Walton Beaches Wine and Food Festival South Walton Beaches Wine & Food Festival will be held April 25–28, 2013. The Festival features a stunning showcase of the best wines the world has to offer. Celebrity wine producers and chefs will present fine wine and food pairings from the world’s most famous appellations.

The Culinary Village presents the Savor South Walton Culinary Pavilion showcasing a sumptuous array of foods to taste, wines to pair, as well as wine and food seminars and cooking demonstrations.

In addition, a who’s who of Nashville songwriters will be playing and telling stories about the hit songs they wrote for the biggest stars in the music business, including Rascal Flatts, Faith Hill, Vince Gill and many others.

The event is a major fundraiser for Destin Charity Wine Auction Foundation, which benefits children in need in Northwest Florida.

For more information, including a list of attending winemakers and to purchase tickets, visit www.SoWalWine.com.

Festival partners include Destin Charity Wine Auction Foundation, Visit South Walton Tourist Development Council, Florida Restaurant & Lodging Association, Hilton Sandestin Beach Golf Resort & Spa, Wine World of Northwest Florida and Grand Boulevard at Sandestin.

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Are Compliance Posters Cluttering Your Walls?

Florida Statutes mandate that State and Federal Labor Laws and OSHA regulations are posted in your restaurant or hotel where they are visible to all employees. FRLA is offering you an opportunity to get in compliance and CONDENSE THE CLUTTER!

This compliance package includes a laminated, All-in-One Federal and State posters as a simple solution to meet mandatory regulations. Comply with State and Federal Labor Law posting requirements at an exceptionally low price.

CHOKING HEIMLICH POSTER ONLY:

MEMBERS $15

NON $22

2013 COMPLIANCE POSTER PACKAGE INCLUDES: • All-in-One Labor Law Posters • Choking/ Heimlich Poster (Available separately) • Employees Must Wash Hands Sign • Raw Food Consumption Warning • Copy of Florida Statutes Chapter 509 POSTER PACKAGE:

FRLA MEMBER $39.95

NON- MEMBER $69.95

HOW TO ORDER: 1. Fill in information on the order from completely and legibly. Materials can not be shipped to PO Boxes. 2. Calculate your local sales tax for the number of packages ordered. 3. Calculate your shipping and handling fees for the number of packages ordered. 4. Attach your Check* and mail to: FRLA PO Box 1779, Tallahassee, FL 32302 or fax credit card orders only to 850-224-2871 or 850-224-9213.

Last Name:_______________________________ First Name: ___________________________________ Business Name: ________________________________________________________________________ Is Your Business an FRLA Member?

□Yes

□No

□Please contact me about FRLA membership

Business Street Address: _________________________________________________________________ Zip Code: ________________ City: ______________________________________ State: _____________ Work Telephone: ( _____ ) _____________________ E-mail: ____________________________________ Method of Payment:

□Visa □MC □Discover □AMEX □Money Order □Check*($20 fee for returned checks)

Account #: ____________________________________________ Exp. Date: _______________ CVV#______________

SUBTOTAL

$ _____________

Name: _______________________________________________ (as it appears on card)

SALES TAX

$ _____________

SIGNATURE: _________________________________________

SHIPPING (1-4) $ _____17.00_

Solicited by FRLA Staff: _________________________

TOTAL CHARGE $ _____________

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Savory Scenes

Manatee Technical Institute

Culinary Arts Business Partnership

A

By DANA JOHNSON

s Baking and Pastry Instructor at Manatee Technical Institute in Bradenton, FL, I have the pleasure of working with aspiring chefs every day. Over the past few years, I’ve noticed that one of the student’s largest hurdles was the transition from a school environment into the workplace.

In a highly competitive field such as the hospitality industry, there really is no substitute for hands-on experience. A formal culinary education looks good on paper, but in the current job market, a resume can make or break an applicant’s chance at employment.

To give our students an edge, I founded Savory Scenes in August 2011.

Savory Scenes is a new approach to the catering business; independent from education, but operating with the same ideals of raising the bar in our industry.

All company employees are either current or former students of Culinary Arts at Manatee Technical Institute. During their training at the school, the students run our on-campus restaurant, The Bistro, where they learn to manage a full-service operation, including table service, expediting, menu creation, and Point-Of-Sale computer operation.

Savory Scenes expands on that concept by teaching event planning, catering, buffet presentation, and entrepreneurship.

Not only do the students have the opportunity to earn real life experience and get paid for doing it, but they build their ever-important resume.

We are also building partnerships with other businesses in the industry in order to expand the w w w.Res t au ra n t A nd lodgi ng.com

Left to Right: Rovshan Avila; Stefan Sookra, student; Dana Johnson, CEPC, Owner; Valencia Mitchell, Event Manager

networking opportunities for students. Savory Scenes currently operates in Sarasota, FL, out of the RISE facility, a kitchen-share pioneered by Christine Nordstrom.

RISE offers a helping hand for small foodrelated businesses by providing a fully stocked commercial kitchen for rent by the hour, drastically cutting the costs associated with starting up a new foodservice operation.

Tenants of the facility need only bring their appropriate license and insurance documents, and a dream of creating a business to call their own.

I am also working with surrounding farms to develop seminars and events to promote local agriculture and community involvement.

Currently, Savory Scenes donates 10% of its revenues to Culinary Arts at Manatee Technical Institute, to fund field trips and educational opportunities to all students of the program.

In the future, I hope to expand further on the educational concept by providing continuing education to all Savory Scenes employees.

It’s my belief that by encouraging life-long learning, I will nourish their passion for our industry and inspire them to take a vested interest in Savory Scenes, and their careers beyond the educational domain.

Dana Johnson is a Certified Executive Pastry Chef by the American Culinary Federation. With thirteen years experience in the culinary field, including time at the Hyatt Regency Sarasota, and Assistant Pastry Chef at the prestigious Longboat Key Club and Resort in Longboat Key, FL, Dana is currently Baking and Pastry Instructor at Manatee Technical Institute, and founder of the first public vocational Baking and Pastry Arts program beginning in January 2013 at MTI’s new facility in Bradenton, FL.

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M E M BE R SH I P

A L A C A RT E

Visitors to Florida Up in 2012

2013 Regional Directors’ Territories Ray Green

G

Corkey Bergamo

Jennifer Reed

Dannette Lynch Lynne Hernandez

Northwest Florida - Ray Green

Ray S. Adams Street Green230 Tallahassee, FL 32301

Office 850-224-2250 ext. 230 Cell 850-545-5901 Fax 850-224-1590 rgreen@frla.org

Corkey Bergamo

Northeast Florida - Corkey Bergamo

Jennifer Reed

1190 Gran Crique Ct. S. Jacksonville, FL 32223 Home/Fax 904-880-6964 Cell 904-993-6287 cbergamo@frla.org Central Florida - Jennifer Reed PO Box 915282 Longwood, FL 32791-5282 407-375-6941 JReed@frla.org

Dannette Lynch

Tampa Bay & Southwest Florida Dannette Lynch PO Box 554 Largo, FL 33779 727-642-3404 Fax 727-953-6803 dannette@frla.org

Lynne Hernandez

overnor Scott announced in February 2013 that according to preliminary estimates* released by VISIT FLORIDA – the state’s official tourism marketing corporation – 89.3 million visitors came to Florida in 2012, an increase of 2.3 percent over 2011. This represents a record year for visitation to Florida, exceeding the previous high of 87.3 million in 2011. The number of direct travel-related jobs in 2012 was also a record high, with 1,030,600 Floridians employed in the tourism industry.

“Welcoming two million more visitors in 2012 marks the second consecutive record year for tourism in the Sunshine State,” Governor Scott said. “With the hospitality sector ending the year up 30,300 jobs, it’s clear that more visitors mean more jobs for Florida families. Our economy is headed in the right direction and with our Florida Families First Budget commitment of $75 million in funding to support VISIT FLORIDA we will continue to support even more economic growth.”

VISIT FLORIDA estimates that 10.2 million overseas visitors and

3.6 million Canadians came to Florida in 2012, both of which are record highs and represent 9.0 percent and 7.3 percent increases over 2011 respectively. Estimates reflect a 1.2 percent increase in domestic visitors to Florida in 2012 and show that Floridians took a total of 20.3 million in-state pleasure trips.

“Surpassing the 10 million overseas visitor mark for the first time ever is a significant milestone for Florida’s tourism industry,” said Glenn Hastings, Chairman of the VISIT FLORIDA Board of Directors and Executive Director of the St. Johns County Tourist Development Council. “With over 10 percent of all Canadians traveling to Florida last year, we are exceedingly grateful for the loyalty of our friends and family to the North.”

Preliminary data from Smith Travel Research indicates Florida tourism has been steadily regaining market share since January 2012, outpacing the rest of the U.S. by more than .3 percentage points.

According to the same study, room revenue in Florida for 2012 was up 7.6 percent compared to 2011, while the U.S. is only up 7.3 percent.

Out of Compliance?

South Florida - Lynne Hernandez PO Box 566263 Miami, FL 33256-6263 Office 305-598-FRLA (3752) Cell 305-710-3962 Fax 305-598-3753 lhernandez@frla.org 20 F EB RUA RY/ M A RCH

2013

Contact FRLA to solve compliance issues at 866-372-7233 or www.SafeStaff.org

F lo r i da R estaura n t & Lo d g i n g A s so ci at i o n

F R L A’ s E ducation al fou n dation

ProStart Culinary Skills Competition

By Abby Gilkey

W

hat is worth getting up at 5:30 a.m. each day to drive 20 miles to school to get there earlier than any other student in the school?

The ProStart Competition which is the most exciting and fun-filled learning experience we do all year!

The Competition requires cooking on individual burners, with no electricity, and students produce an appetizer, entrée and dessert that must be “gourmet.”

For the past two months, I have been coming to school early every morning because I am a member of the ProStart Culinary Team at my high school.

Abby Gilkey We are experimenting with octopus, different fish types (Did you know you cook different fish different ways? I didn’t!) I have three team members that I share my mornings with.

We are fortunate in that chefs from around the city take the time to come to our school and coach us.

They are helping further develop our menu items and skills.

They coach us and critique the food we experiment with, and also provide lessons on necessary kitchen skills.

Because of their help, I’ve been experiencing and enhancing flavor profiles, plating components, product identification, and also basic techniques and skills.

I recently learned how to flute a mushroom, and debone chicken thighs. I have also learned new vocabulary words, such as “crudo,” which is an Italian term for raw food.

Overall, I have already learned so much from working on the team with our chefs and the visiting chefs that I have been fortunate to meet and work with, but it’s not over yet. I still have a long way to go and a lot more to learn.

One of the biggest advantages of ProStart is the connection that students make with Florida Restaurant and Lodging Association members who are willing to help mentor the youth.

I’d like to give a big “thank you” to the Florida Restaurant and Lodging Association and all the members that have helped us.

Thank You

Winter Board Meeting Sponsors

platinum

gold

silver

bronze

Abby Gilkey is a student in FRLA’s ProStart Program.

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F lo r i da R estaura n t & Lo d g i n g

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S A F E S TA F F

Food Manager Training & Testing Schedule www.safestaff.org To register, call toll-free 1-866-372-SAfE (7233) or visit www.safestaff.org. Registration for training begins at 8:00 a.m. and for exam at 12:30 p.m. unless otherwise noted. Dates subject to change.

CITY

LOCATION

LOCATION ADDRESS

ALTAMONTE SPRINGS

MAR

20

APR

17

MAY

22

JUN

12

Springhill Suites

205 W Highway 436

BRANDON

27

24

22

26

Embassy Suites

10220 Plam River Rd Tampa, FL 33619

CLEARWATER

4

1

6

3

St. Petersburg Marriott Clearwater

12600 Roosevelt Blvd North

COCOA BEACH

21

-

16

-

Hilton Cocoa Beach Oceanfront

1550 N Atlantic Ave

DAYTONA BEACH

13

10

15

5

DEERFIELD

19

16

21

18

Best Western Plus International Speedway Hotel

2620 W International Speedway Hotel, Daytona Beach, FL 32114

DoubleTree by Hilton

100 Fairway Drive, Deerfield Beach, FL 33441

6

3

1

5

Embassy Suites

1100 SE 17th St, Ft Lauderdale, FL 33316

FT MYERS

28

25

23

27

Hilton Garden Inn

16410 Corporate Commerce Way, Ft Myers, FL 33913

FT PIERCE

7

4

2

6

UF Indian River Research

2199 S Rock Rd, OC Minton Hall, Ft Pierce, FL 34945

FT. WALTON

12

9

14

11

Holiday Inn Resort

573 Santa Rosa Blvd, Fort Walton Beach, FL 32548

GAINESVILLE

5

9

7

4

Best Western Gateway

4200 NW 97th Blvd, Gainesville, FL 32606

ISLAMORADA

18

16

30

17

Islander Resort

MM 82.1 US HWY 1, Islamorada, FL 33036

JACKSONVILLE

5

2

7

4

Four Points by Sheraton

8520 Baymeadows Rd, Jacksonville, FL 32256

JACKSONVILLE

13

10

15

12

Quality Suites Oceanfront

11 North 1st Street, Jacksonville Beach, FL 32250

DoubleTree Grand Key Resort

3990 S Roosevelt Blvd, Key West, FL 33040

Seralago Hotel & Suites

5678 West Irlo Bronson Hwy, Kissimmee, FL 34746

FT LAUDERDALE

KEY WEST

5

4

6

4

KISSIMMEE

21

18

23

20

LAKELAND

6

3

1

5

Holiday Inn Express

4500 Lakeland Park Drive, Lakeland, FL 33809

MANDARIN

20

17

22

19

Ramada Inn

3130 Hartley Rd, Jacksonville, FL 32257

MELBOURNE

14

11

9

13

Holiday Inn

8298 N Wickham Rd, Melboune, FL 32940

MIAMI

21

18

16

20

Hilton Airport

5101 Blue Lagoon Drive, Miami, FL 33126

7

4

2

6

Hilton Airport

5101 Blue Lagoon Drive, Miami, FL 33126

MIAMI SPANISH NAPLES

14

11

9

13

Quality Inn & Suites

4100 Golden Gate Pwky, Naples, FL 34116

OCALA

12

16

14

11

Homewood Suites

4610 SW 49th Rd, Ocala, FL 34474

ORLANDO

11

8

13

10

Holiday Inn Resort Castle

8629 International Drive, Orlando, FL 32819

ORLANDO SPANISH

25

22

20

24

Holiday Inn Resort Castle

8629 International Drive, Orlando, FL 32819

6

10

8

5

Gulf Coast State College

5230 West US Hwy 98, Panama City, FL 32401

PENSACOLA

26

23

28

25

Pensacola Bay Center

201 E Gregory Street, Pensacola, FL 32502

PORT RICHEY

13

10

8

12

Days Inn & Suites

10826 US Highway 19 N, Port Richey, FL 23668

7

4

2

6

Holiday Inn Lakewood Ranch

6231 Lake Osprey Dr, Sarasota, FL 34240

PANAMA CITY

SARASOTA ST. AUGUSTINE

27

24

29

26

Holiday Inn Express

2300 SR 16, St Augustine, FL 32084

TALLAHASSEE

28

25

30

27

Days Inn & Monroe Street Conference Center

2714 Graves Road, Tallahassee, FL 32303

TAMPA

20

17

15

19

Clarion Hotel

2701 E Fowler Ave, Tampa, FL 33612

TAMPA SPANISH

11

8

13

10

Clarion Hotel

2701 E Fowler Ave, Tampa, FL 33612

VENICE

11

8

6

10

Best Western Ambassador Suites

400 Commerical Ct, Venice, FL 34292

WEST PALM BEACH

25

22

13

24

Holiday Inn Airport

1301 Belvedere Rd, West Palm Beach, FL 33405

22  F EB RUA RY/ M A RCH

2013

F lo R i dA R EstAU R A n t & lo d g i n g A s so Ci At i o n

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F lo R i dA R EstAU R A n t & lo d g i n g  

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